Here are some recipes from the chefs, adapted for home
use:
Pollo alla
Linari
(serves 6)
This dish is becoming something of a Linari classic! It
started as Joan Roberts' 2004 Chicken Marabella
and was adapted by Peter and Marg in 2005 and renamed
Pollo alla Linari in honour of the Festival.
You will need:
- 6 to 8 chicken thighs (breasts
will do, but thighs are better)
- 3 Tablespoons, capers
- 1 clove minced garlic
-
1½ Teaspoons dried tarragon (we use Tuscan dragoncello
in Linari!)
- 100 mls olive oil
- 30 mls white wine vinegar
- Salt and pepper
- 100 gms dried apricots, chopped (add more if you
like)
- 300 mls white wine
- 1 Tablespoon Brown sugar
- 2 bay leaves |
Add oil, capers, tarragon, bay leaves, garlic, vinegar,
200 mls white wine and chopped apricots to a bowl and
mix together. Season with salt and pepper. Marinate the
chicken pieces in this mixture overnight.
Lay the chicken pieces in a baking pan and pour over the
marinade and the remaining wine. Sprinkle with brown sugar.
(We often added some halved and stoned fresh apricots,
too, as they were right in season and just so beautiful!)
Bake in a preheated oven at 180ºC for about 50 minutes
until chicken is tender. Baste a few times during the
cooking process. |
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